After training at the Cantonal Hospital in Aarau, Patrick Mahler embarked on a tour of Switzerland through Zurich, Ticino and Grisons. He arrived at Park Hotel Vitznau ten years ago, where, after two years, he became chef de cuisine delighting guests and critics alike, so much so that he was awarded 18 GaultMillau points and two Michelin stars. Whether in the focus ATELIER or on the lakeside terrace overlooking Lake Lucerne, Mahler’s dishes delight with their diverse flavours, high-quality ingredients, emphasis on the essentials (the individual taste), the imagination behind them and their appearance. For Mahler, no challenge is too big if this helps him to deliver on all of these aspects. Nor is any utensil too small – he is a fan of using tweezers to add that last, all-important flourish.